Vegetable And Wild Rice Salad Recipe

• 2 c. chicken broth
• 1 c. wild rice
• 1 sm. bunch broccoli cut into flowerets
• 6 asparagus spears, cut into 1-inch pcs
• 4 ounce. green beans, cut into 1-inch pcs
• 2 carrots, peeled, sliced
• 1 tomato, minced
• 1/2 c. crumbled blue cheese
• 1/4 c. extra virgin olive oil
• 2 tbsp. white wine vinegar
• Salt and pepper

1. Bring broth to boil in heavy medium saucepan.
2. Stir in rice.
3. Reduce heat, cover and simmer till tender, about 1 hour.
4. Meanwhile, cook broccoli, asparagus, green beans and carrots in large pot of rapidly boiling water till crisp-tender, about 6 min.
5. Drain and rinse under cool water.
6. Drain well.
7. Transfer rice to serving dish.
8. Arrange vegetables on top of rice.
9. Sprinkle with tomato and cheese.
10. Combine extra virgin olive oil and vinegar in small bowl; whisk to blend.
11. Drizzle over salad.
12. Season with salt and pepper.
13. Toss thoroughly and serve.
14. Serves 4-6.

chicken broth, wild rice, broccoli, green beans, carrots, tomato, blue cheese, extra virgin olive oil, white wine vinegar, salt

Taken from cookeatshare.com/recipes/vegetable-and-wild-rice-salad-49947 (may not work)